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Tomato Vinaigrette

:  May/June 1998

Your rating: None Average: 3.4 (5 votes)

This dressing is great with any tossed green salad.


Tomato Vinaigrette Recipe

Makes: About 3/4 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 ripe tomatoes, halved and seeded
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt & freshly ground pepper, to taste

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Preparation

  1. Working over a bowl, rub tomato halves on the coarse side of a grater until only the skins remain. Discard skins. Add remaining ingredients to tomato juice and whisk until blended.

Tips & Notes

  • Make Ahead Tip: Store in a tightly covered jar in the refrigerator for up to 2 days.

Nutrition

Per tablespoon: 15 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 25 mg sodium; 52 mg potassium.

Exchanges: none


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Recipe Categories

Ethnic/Regional
American
Italian
Mediterranean
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Summer
Fall
Style/Theme
Make ahead instructions
Quick (total 30 min. or less)
Vegan
Vegetarian
Type of Dish
Salad dressing
Publication
May/June 1998
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